Pumpkin Tiramisu Recipe (2024)

FAQs

What not to do when making tiramisu? ›

The right biscuits

As a result, the consistency will be less creamy and slightly more compact. Whichever biscuits you choose, make sure not to soak them too much, otherwise the excess coffee will make the mascarpone cream runny.

Tips for the best authentic tiramisu

Dip the lady fingers in the coffee quickly — Lady fingers are highly absorbent little buggers, so if you soak them too long they tend to fall apart. Dip them quickly in the coffee and then layer them to make sure they hold their shape!

Don't soak! Quickly dip the cookies into your coffee or liquor. Try not to leave them in the liquid too long—a quick dip will do. Overly soggy cookies make for a wet texture and a messy dessert.

Chill your tiramisu for at least 6 hours.

As it sits, the ladyfingers soften and absorb the moisture and flavor from the cream.

Cover and chill for a few hours or overnight. Will keep in the fridge for up to two days. To serve, dust with the cocoa powder and grate over the remainder of the chocolate.

In most tiramisus, you would be able to find the use of either heavy whipping cream or whipped egg whites. I've tried both and they worked well for me. However, my family and friends tend to prefer the whipped egg white version as they're less fattening, and has a lighter aftertaste.

If you can't find these and your supermarket only has soft, cakelike ladyfingers, you'll need to let them dry out in the oven first. Moist ladyfingers will soak up too much liquid and the tiramisù will be mushy.

If the product contains between 30-36 percent fat, it's whipping cream. If it contains 36-40 percent fat, it is a heavy cream. For fillings, they both work and can be substituted interchangeably, as in Chef Eddy's Tiramisu, Pumpkin Pie and Candy Corn Fudge.

Mascarpone has a very high fat content and so will split more easily than double/whipping cream or cream cheese. Once the mascarpone has split it is quite difficult to recover, though if you catch it early (very fine grains) sometimes you can correct it by very gently whisking in (by hand) a little cream.

How wet should tiramisu be? ›

I always worry that I will make my tiramisù either too wet or too dry but I think it is pretty much foolproof. Make sure the biscuits get wet but not soaked through: if they start to turn to mush before you get them out of the coffee they are too wet so take them out more quickly.

Traditional tiramisu contains ladyfingers (savoiardi), egg yolks, sugar, coffee, mascarpone and cocoa powder. A common variant involves soaking the savoiardi in alcohol, such as Marsala wine, amaretto or a coffee-based liqueur.

Pavesini Biscuits: Pavesini biscuits are a popular alternative to ladyfingers in tiramisu. These small, thin biscuits are low in calories and can be brushed with coffee instead of being dipped. They are commonly used in making tiramisu, especially in individual servings [2].

With their crunchiness, biscotti can serve as a sturdy alternative to Ladyfingers. Biscotti are twice-baked cookies that are known for their crunchy and dry texture. They hold up well to dipping in coffee or other liquids, making them suitable for desserts where you want a crunchier element.

With that in mind many tiramisu recipes will feature a good espresso or espresso blend coffee. A medium to dark roast coffee will be the best option as you will get the most prominent coffee flavours rather than a light roast which doesn't have that same bite and will have lighter, fruitier notes.

In most traditional tiramisu recipes, you'll find egg yolks. This adds richness and a decadent flavor to the mascarpone filling. While true classic tiramisu recipes use raw egg yolks, I prefer to cook them to eliminate the risk of salmonella, so that's what this recipe calls for.

The perfect tiramisu is a balance between soft elements and fluffy elements, but be careful. The base must be wet but the biscuits must not crush for too much coffee; place the cold coffee in a small bowl and pass the ladyfingers for 2 seconds, the right time for them to get wet without getting too soaked and crushed.

Ample chilling time leads to a tastier tiramisu

Ladyfinger cookies need time to soak up excess moisture from the coffee-infused syrup which will ultimately lead to moist espresso-flavored biscuits. With enough time, these cookies transform into cake-like layers among rich blankets of cheese-based custard.

In the meantime, wrap the tiramisu up with plastic wrap and let it sit in the refrigerator for at least a few hours, preferably overnight. I like to do it the day before...that refrigerator resting time allows the ladyfingers to soften, the flavors to meld, and everything to blend together.